Easy Kansai-Style Sukiyaki & Udon Suki

Everyone loves the flavor of sukiyaki. Enjoy it with egg yolk on top. This recipe was featured in Cookpad Plus Summer 2022 issue as a quick and delicious meal you can make in a skillet. I created this recipe to capture the taste of my favorite sukiyaki in a simple way with fewer ingredients, so you can enjoy it even without making a full sukiyaki meal. Thank you to everyone who has tried it!

I could not make this dish successfully before, but after referring to a sukiyaki recipe using a sukiyaki broth base, the dish became more delicious.It may seem like there's not enough liquid in the pot, but once you cover the pot with a lid, the water content from the vegetables will steam up. Recipe by Momokapapa

In the Kansai region, warishita sauce isn’t usually used, but since this recipe doesn’t use dashi stock, I think it’s more Kansai-style. Having this sauce on hand makes sukiyaki much easier to prepare!Recipe background:In Kansai, sukiyaki is typically made by adding sugar, soy sauce, sake, and other seasonings directly to the pot, rather than using a pre-mixed sauce. I found it tedious to add each seasoning one by one, so I created my own blended sauce to suit my taste.

Golden ratio: '1 part soy sauce : 1 part cooking sake : 1 part granulated sugar.' It's so easy and always turns out perfectly, sukiyaki has become my specialty! (๑′ᴗ‵๑)Recipe background:I first tried sukiyaki made with just granulated sugar and soy sauce at a friend's house. I was amazed at how delicious and simple it was! To keep it from being too salty, I made a quick warishita (sukiyaki sauce) with soy sauce and cooking sake. After tasting it, my husband's friend said, 'This is the taste of happiness!' (laughs)

This recipe was inspired by my mother who was born in the Kansai region. It goes great with udon or soba noodles.Take your time getting all the ingredients into order and start once the meat hits the pan! For 4 servings. Recipe by keyco525

Tips ★1, 2, and 3 make it even more delicious.Recipe background:I received some delicious sukiyaki beef, so I made this!

A dish that lets you enjoy plenty of vegetables and warms you up.The origin of this recipeMy mother used to make this often, so I tried to recreate it in my own way!

Perfect for a cold day, this comforting bowl of udon is infused with the delicious flavors of sukiyaki.

I made our family version of chicken sukiyaki at my husband's request.Put vegetables with high water content in first to increase the sukiyaki sauce by the amount of water that comes out from them.I didn't use this time, but burdock root and daikon radish go really well with this dish! It's also tasty if you use duck instead of chicken. We finish off sukiyaki with udon noodles, but it will also be delicious if you make rice porridge with cooked rice and some eggs. Recipe by usaco3

My family's favorite dish is Kansai-style sukiyaki and I wanted to make it easily. With this simplified version over rice, I have less washing to do afterward. I've made this often.The dish is flavored strongly, so you can transform cheap beef into a delicious dish! You could use pork if you prefer!! (Sliced pork belly is recommended).I wanted to make this dish easily so I just used beef and Japanese leek, but add your favorite ingredients such as tofu, shirataki noodles, or fu wheat gluten. Recipe by Reirazuka

Are there times when you want to eat sukiyaki, but can't due to economical/health reasons, or there aren't enough mouths to feed? Eat this sukiyaki during those times. Maitake mushrooms are good for the immune system, and konnyaku is low in calories and high in dietary fiber!Make sure to thoroughly evaporate the water from the konnyaku noodles and tofu when frying them. It tastes great because it isn't watery. For those of you who don't add sugar, it might be a good idea to replace the sake with mirin. It tastes like sukiyaki . You can eat a fairly large portion without affecting your diet. Recipe by Jikana

I wanted to make a beef bowl, the same way I made sukiyaki.Since this recipe uses a lot of onions you may want to add more soy sauce.This is my mom's way of making sukiyaki. Kansai-style doesn't use wari-shita (stock used to flavor sukiyaki), so it's a little strong and perfect over rice. Recipe by gomacookie